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Shrimp aguachile is the cousin of the ceviche and a very popular appetizer served in the state of Sinaloa in Mexico where there’s bounty of seafood and fresh shrimp is easily available. Shrimp aguachile is very simple to make the secret is making enough because everyone will devour this delicious appetizer.
The name aguachile is given since the raw shrimp is cooked in a watery dressing made with lime juice, garlic, cilantro and serranos that are crushed using a molcajete or mortar adding some water.
Shrimp Aguachile
Ingredients
- 1 pound of medium size precooked shrimps
- 1 cup of lime juice
- 1 tablespoon of garlic puree
- 1 jalapeño deveined and seeded
- 1 bunch of cilantro
- Salt to taste
- 1 in medium size purple onion cutjuliennes
- 3 in mini English cucumbers cutrounds
- Microgreens avocado and cilantro for garnishing
- Corn tostadas and or edible spoons
Instructions
- Clean and cook the shrimp or use precooked frozen shrimp if desired.
- Prepare the marinade mixing in the blender the lime juice, the garlic, the jalapeño, the cilantro and the salt. Blend until getting a green sauce.
- Cover the shrimp with this chile lime sauce and add the onions. Cover and refrigerate for 10 minutes.
- Take out of the fridge and add the sliced cucumbers and combine with the shrimp and the onion.
- Serve on a bowl and enjoy.
Notes
The raw shrimps are left on that marinade for about 10-15 minutes until cooked. Some like to leave the shrimp less time and eat almost raw, depending on the tastebuds.
In Mazatlán, a coastal city located in Sinaloa and very well known because of the fresh fish and seafood caught daily basis by local fisherman. This appetizer in Mazatlán is made with right out of the ocean shrimps making it a very nice option to enjoy in the beach and paired with a famous iced cold Pacifico beer and a shot of tequila.
Each family has their own shrimp aguachile version, some serve it with avocado slices on top of a tostada and others make it with white fish instead of shrimp and I even heard octopus being perfect addition to an aguachile too.
The recipe I am bringing today is inspired in the traditional shrimp aguachile however I am using precooked shrimps as I cannot get fresh seafood to feel comfortable serving it almost raw. And because of food safety precautions, since serving raw or not well cooked fish or seafood can carry bacteria.
If you live in a coastal area and you have the chance to get super fresh fish and shrimp that is sushi-grade then I would suggest to use raw and marinade inside the fridge to keep proper temperature.
This appetizer is very easy to make and allows for different presentations, from fancy one bite servings, to tostadas or simply serve on individual bowls and enjoy with chips. This is perfect finger food for a party too.
I invite you to get into the shrimp aguachile mode and prepare this delicious appetizer at home. Anytime is a good time for aguachile!
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